Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Serv Safe
Unit 1-4 Exam
| Question | Answer |
|---|---|
| Free from harmful levels of microorganisms | Sanitary |
| Food that is unfit to be eaten | Contaminated |
| raw foods that are exposed to toxins | Direct- Contamination |
| harmful organisms or substances | Toxins |
| The movement of chemicals or microorganisms from one place to another | Cross- Contamination |
| Healthy and sanitary conditions and effective sanitary practices | Sanitation |
| Source of danger | Hazard |
| When two or more people become sick after eating the same food | Food borne illness |
| Tiny and single- celled microorganisms | Bacteria |
| Disease that causes inflammation of the liver and is transmitted to food by workers. | Hepatitis A |
| Larger than bacteria and Viruses and must live in or on a host to survive | Parasites |
| Found in soil, plants, animals, water, and air | Fungi |
| Fuzzy- looking spores that grow at nearly any temperature | Molds |
| Reducing the number of microorganisms on the surface | Sanitizing |
| Used in food storage and preparation areas to control pests | Pesticides |
| The acceptance of deliveries | receiving |
| The placement of food in a location for later use | Storing |
| Storage area for foods with a long shelf life | Dry Storage |
| Food products that need to be kept at temperatures between 36 degree and 40 degree | Refrigerated storage |
| An inventory method of stock rotation used in food service ex. First in First out | FIFO |
| Food products that need to be stored at a maximum temperature of 0 degree F | Frozen storage |
| Organization that oversees the shipping of shellfish | FDA |
| Food products that have been heat-treated to kill bacteria | Pasteurized |
| Products that spoil quickly | Perishable |
| The Process of keeping food warm until someone orders it | Holding |
| What four procedures should you follow if you suspect and outbreak of foodborne illness at your foodservice operation? | Inform the manager or supervisor of your suspicions immediately. Avoid panic. people become ill for many reasons. let the health department investigate. Save any contaminated food; wrap it in the original container or in a plastic bag; label it |
| What are two personal hygiene habits that can help prevent an outbreak of foodborne illness? | proper hand washing; practice good grooming; wear gloves; maintain good health |
| What are three instances when you should wash your hands? | Before starting work; after any work breaks ; after smoking / eating |
| list the 7 HACCP principles | Identify hazards, analyze critical control points, follow procedures to minimize hazards, monitor the system take corrective action, verify the system is working, record keeping |
| What is the safe internal temperature for ham | 145 degree for 15 sec. |
| what is the safe internal temperature for Hamburger | 160 degree for 15 sec. |
| What is the safe internal temperature for Fish | 145 degree 15 sec. |
| what is the order for the flow of food | Purchasing; receiving; storing; preparing; cooking; holding; cooling; reheating;serving |
| What is a food handler | worker who is in direct contact with food |
| what can practicing good grooming habits help prevent the outbreak of ? | Foodborne illness |
| What are the three requirements of fingernails in the food service industry | Clean; trimmed; short |
| Why should fake fingernails never be worn in the commercial kitchen ? | They can fall off into food creating a Physical hazard |
| What type of hazard is created if nail polish has chipped off and contaminated food? | chemical hazard |
| Why is it important to wear comfortable shoes ? | Because you will be on your feet for hours |
| What type of shoes should be worn when working in the food service industry ? | Non-slip shoes and closed toes |
| why is protective clothing worn in the food service industry ? | to help minimize the possibility of food contamination |
| What is one type of hair restraint used in food service? | Hair net; Hat |
| Why are gloves worn as a precautionary measure when handling foods? | to prevent food contamination |
| What is the most important thing you can do to prevent the transfer of foodservice bacteria? | Practice good grooming habits and washing hands frequently |
| How long should you wash your hands with soap and water? | 20 sec. |
| What are hand sanitizers? | special liquids that kill bacteria on your skin ; alcohol based |
| What does the flow of food mean in a food service operation? | the path food takes from receiving to disposal |
| What does HACCP stand for ? | Hazard Analysis Critical Control Point |
| what is the HACCP system designed to help ensure? | Food safety |
| What are the three factors involved in the HACCP system, which helps to ensure food safety? | Food handling procedures; monitoring techniques; record keeping |
| What are two things that the HACCP system help food service employees do? | Identify foods and procedures likely to cause food borne illness; monitor procedures and make sure food is served safe |
| what is a Critical control Point ? | step in the flow of food where contamination could occur |
| what is the most common cause of foodborne illness? | Improperly cooled foods. |
| what technique is used to quickly cool foods? | Transfer food to a shallow pan and place in an ice bath |
| What are two measures that impact food safety? | Temperature and time |
| what does"minimum internal temperature " mean? | the lowest temperature at which foods can be safely cooked or stored |
| What is the Temperature danger Zone ? or TDZ | 41-135 degrees F |
| How long can food be kept in the TDZ or temperature danger zone? | 4 hours |
| How are food thermometers used? | to measure the internal temperatures of cooked foods |
| The ideal temperature for a dry storage area is? | 50 degree F |
| Always store cooked foods__________ raw foods to prevent cross-contamination. | above |
| Frozen foods should be thawed in the __________ | refrigerator |
| List the "BIG 5 Pathogens" | E-coli; shingella; hepatitis A; Norovirus; salmonella |
Created by:
OCPHIL